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Topic: More poolish experimentation (Read 2558 times)

After experiencing the pizza of my life at Serious Pie in Seattle, I decided to try to come up with something close....light, airy, sweet. Although I admit I assumed this dough would be a next day dough, I have found it to be even better the longer it sits...and I think the addition of honey is one of the real keys. This crust turned out to be a happy little accident. It it very wet, but the results are good!!!

28% of the final dough weight was a poolish which sat at room temperature for 15 lhours. The poolish was then mixed with the other ingredients, it was weighed and balled and sat in the refrigerator.John

The following pizza is from a dough which was refrigerated for 3 days. I am finding I get a much better crust if I reball each doughball earlier in the day that I use it. I also have found that these pizzas brown much quicker on the bottom than on the sides, so I simply screen them when they are as brown as I prefer themJohn

Can you tell us the composition of the poolish, in terms of amounts of flour, water and yeast (and any other ingredients)? Also, how many pizzas does the recipe make and what is the size of the pizzas?

Poolish was 7.75 oz each of cold tap water and bread flour combined with .05 oz of yeast. Recipe made five 11 ounce dough balls which stretch to a little more than 12 inches....I don't like them too thin!!John

The crust at Serious Pie had a definite sweetness....and it is cooked in a wood fired oven...even at 8% honey I can't match the sweetness I tasted, and I don't have a wood fired oven....but all in all, I'm thrilled with the crust.The following is one I cooked tonigt after work...it had sat in the refrigerator for 4 days.John